Connies Famous Potato Salad Food

WORLD'S BEST POTATO SALAD

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
• While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
• Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

ALL CANADIAN POTATO SALAD

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
• Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
• Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.

CONNIE'S FAMOUS POTATO SALAD

Steps:

• First step should be to peel and boil the potatoes.
• Boil the eggs (so eggs are hardboiled).
• I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
• I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
• Just test the potatoes.
• You don't want them to soft, but the fork should be able to pierce them easily.
• While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
• I cook the bacon, cut up onion and green onion, celery, cilantro.
• You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
• Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
• Then add all the other ingredients and stir together.
• The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
• I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
• Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
• All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
• I have had many people tell me this is the best potato salad they have ever had and I should market it.
• Hope you enjoy it as much as we do!

BRENDA'S FAMOUS POTATO SALAD

Steps:

• Cut up potato in small pieces.
• Finely chop onion and add to potatoes.
• Combine all other ingredients and mix well.
• Chill.

GRANDMA'S FAMOUS POTATO SALAD

Steps:

• Cut potatoes into cubes about 1inch squares.
• Boil potatoes until soft, but not mushy!
• Let cool, while mixing all ingredients except the mayonnaise.
• Blend in mayo last.
• Pour mixture over potatoes and lightly toss.
• Refrigerate before serving.

CONNIE'S PISTACHIO SALAD

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, walnuts, and marshmallows until well mixed.
• Refrigerate until chilled and serve.